Chicken-Bulgur Salad with Spring Vegetables

Ingredients

• 1.3 cups asparagus diagonally sliced (1-inch)
• 0.3 teaspoon pepper black
• 6 ounces chicken breast shredded cooked
• 0.8 cup cracked wheat uncooked
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh finely chopped
• 0.3 cup parsley fresh finely chopped
• 2 tablespoons jalapeño peppers seeded finely chopped
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 0.5 cup onion diced red
• 6 cups gourmet salad greens 
• 0.3 teaspoon salt 
• 1 cup snow peas diagonally sliced
• 1 cup water boiling

Equipment

• bowl
• frying pan

Directions

1. Combine bulgur and water in a large bowl. Cover and let stand 30 minutes.
2. Heat oil in a nonstick skillet over medium-high heat.
3. Add asparagus, peas, and onion; saut 4 minutes.
4. Add asparagus mixture, chicken, cilantro, and parsley to bulgur mixture.
5. Combine broth and next 4 ingredients (broth through pepper).
6. Pour over bulgur mixture; toss to coat. Arrange greens on each of 4 plates; top with bulgur mixture.